The Body Ecology Diet Sea Vegetables- Dulse, Wakame, Kombu, and Other Nutrition Rich Gifts from the Sea

One of the components of the Body Ecology Diet is adding nutrient rich sea vegetables, sometimes called seaweeds, to our diets. Sea vegetables are a surprisingly great source of vitamins and minerals.

I have previously written a hub outlining the basics of The Body Ecology Diet (BED). This diet plan seeks to restore health through good nutrition, rebalancing the body’s internal environment. Weight loss is a pleasant side effect to the BED. The cover of The Body Ecology Diet carries this statement: “A must-read for anyone who wants to be healthy or who is exhausted, overweight or has digestive problems, candida, viral infections, cancer or neurological disorders such as ADD, Autism, Alzheimer’s, and Multiple Sclerosis.”

See also my hubs on the benefits of the Body Ecology grains, mineral rich salts, and cultured vegetables.   

Our ancestors ate fruits, vegetables, and grains grown in soil rich in minerals and other nutrients.  Unfortunately, commercial farming today takes place on soil depleted of valuable nutrients.  Fortunately, unlike land-based vegetables and grains, sea vegetables remain dense in valuable nutrients. 

Sea vegetables, often referred to as seaweed, are actually algae.  Many experts tout sea vegetables as among the healthiest foods in the world.  They can grow in fresh water lakes, but as with fish, fresh water vegetables are more prone to pollutants.  They are commonly grown in rocky landscapes or on coral reefs in depths of four feet or deeper.  They can grow at considerable depths, so long as sunlight can penetrate the water.  Like land vegetables, they need sunlight to grow. 

Evidence suggests that the Japanese have eaten sea vegetables for more than 10,000 years!  They were considered delicacies by the ancient Chinese.  Though most of us may think that sea vegetables are only eaten by Asian cultures, they have actually been consumed by most cultures located by water since ancient times.  Other countries that have a history of eating sea vegetables include Norway, Ireland, Scotland, Iceland, the Pacific Islands, New Zealand, and South American coastal countries. 

Sea vegetables are said to provide the broadest spectrum of minerals of any food.  They contain almost all of the minerals found in the ocean, and the same mineral found in healthy human blood. 

Sea vegetables are excellent sources of Vitamin K, iodine, and B vitamins.  They are also good sources of magnesium, iron, and calcium.  Other vitamins such as A, C, and E can be found in sea vegetables, as well as a wide range of amino acids.  They also contain trace minerals like zinc, chromium, antimony, tin, boron, and bismuth, important, but largely missing in food today. 

Additionally, sea vegetables contain favorable amounts of lignans, which are thought to help protect against cancer, and fucans, which help reduce the inflammatory response. 

The phytonutrient, lignans, in sea vegetable, inhibit blood cell growth, limiting nourishment to fast growing tumors.  Lignans also limit metastatic spread of cancer cells. 

After menopause, fatty tissue is a prime site of estrogen synthesis, and high levels of some estrogen metabolic wastes, considered a risk for breast cancer.  Lignans are thought to deter estrogen synthesis in fat cells as well as some chemotherapy drugs. 

Lignans are good sources of folic acid, which are linked with decreased risk for colon cancer.  Lignans act like weak estrogens, and may decrease menopausal symptoms like hot flashes. 

In general, sea vegetables are rich in folic acid, which can prevent some birth defects, notably spina bifida. 

Folic acid helps break down homocysteine, which can damage the walls of our blood vessels, increasing the risk of heart attack and stroke. 

Magnesium, present in sea vegetables, can help decrease blood pressure and prevent heart attacks.  Magnesium has also been shown to help prevent migraines and decrease asthma symptoms.  It may help promote normal sleep in menopausal women. 

Some sea vegetables contain fucans, which can decrease the inflammatory response. 

Sea vegetables, particularly kelp, are rich in iodine.  Iodine is crucial in the production of thyroid hormones.  Thyroid hormones regulate cell metabolism throughout the body. 

The body ecology diet recommends making sea vegetables a regular part of our diet.  Sea vegetables are balanced foods, neither “contracting” not “expanding”.  They are “alkalizing”, and good for balancing acid forming foods like meats.  When our internal environment is too acidic, it is more hospitable to diseases, including cancer. 

Donna Gates sites many of the nutritional and health benefits discussed above in The Body Ecology Diet. 

Sea vegetables are natural protection from potentially infectious bacteria, viruses and fungi. 

When we have an imbalance in our internal body ecology, we do not digest protein well, and subsequently do not absorb minerals well.  Ocean vegetables are rich sources of trace elements and minerals otherwise deplete in our modern diets. 

Among thyroid issues is the influence on the gall bladder, liver, bile ducts, pancreas and colon.  Poor thyroid function therefore causes poor digestion and poor available nutrients. 

Sea vegetable combine well with grains and other starches, meat protein, and land vegetables. 

Japan is the largest supplier of sea vegetables.  They come dehydrated, and are light weight.  They are therefore inexpensive to ship.  A fair assortment of sea vegetables are available at health food stores, oriental markets, and some mainstream grocery stores. 

Add small pieces of sea vegetables to sandwiches, salads, stir frys, and soups. 

Store sea vegetables in air tight containers. 

Arame

Arame has a sweet, mild tastes. Rinse and soak 15 minutes, then drain. No need for cooking. Use in stir-frys, with rice, with vegetables, in salads, or coated with vinaigrette.

2 recipes from RecipeZaar

13 recipes from Food

Dulse

Dulse has a mild flavor, and is a good source of iron. It does not need to be cooked. Dulse can be eaten straight from the package as a snack. Buy it crushed, flaked or as a powder, and sprinkle in salads, soups, vegetables, or sushi. The powder can be used much like salt. It smells fishy if you take a big whiff, but I have not found it to make my food taste fishy.

3 recipes from RecipeZaar

8 recipes from theseaweedman

3 recipes from FoodNetwork

Kombu

Kombu has a flavor like MSG, but with no side effects. Use it to add a salty taste to stocks, soups, grains, or vegetables when cooking. I have added kombu to soup stock, and experienced no fishy taste. Kombu will help beans cook faster, and reduce gas and make them easier to digest. Use plenty of water to rehydrate the kombu. Cook food at least 30 minutes. Remove before serving. You can also soak overnight for a nutritious mineral rich stock. Dry strips of kombu on low temperature in your oven for a crispy snack.

42 recipes from Food

21 recipes from Food Network

Hijiki

Hijiki has a mild and slightly fishy or salty flavor. It requires more rinsing, and longer soaking and cooking time than the other sea vegetables. Hijiki’s volume quadruples when soaked. Simmer 45 minutes or longer until really tender.

8 recipe from RecipeZaar

17 recipes from Food

Nori

Nori has a slight sweet taste. Toast it and eat it as a snack, or toast and crumple over grains, vegetables, or soups. Nori is used to make sushi rolls. Make rollups with BED grains or meat protein.

18 recipes from RecipeZaar

260 recipes from Food

Wakame

Wakame is strong and full of flavor. It is used in miso soup. Break wakame into small pieces and add to salads or soups. You can also soak it and cook it for 10 to 15 minutes.

7 recipes from RecipeZaar

59 recipes from Food

Agar-Agar

Agar-agar is a thickening agent used to make puddings and geletins. It has mild laxative properties. Add about one heaping tablespoon of agar-agar flakes per one cup of liquid. Always add agar-agar to cold liquid. Cook at a low simmer 20 to 30 minutes.

6 recipes from RecipeZaar

96 recipes from Food

Although potentially healthy plants grow in fresh water lakes, these are much more likely to be contaminated with pollutants.  Just as sea vegetables absorb and retain vital minerals and elements from the sea, they absorb heavy medal pollutants.  Arsenic is the most prevalent toxic risk, and hiziki or hijiki is the most affected.  Buy certified organic sea vegetables. 

This article is not intended to be a substitute for professional medical advice, diagnosis or treatment.  If you think you might want to try The Body Ecology Diet, pick up a copy of the book, and do your homework, including talking to your doctor. 

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The Versatile Vegetable by Miranda Barrett

The Body Ecology Diet by Donna Gates, with Linda Schatz

Living Cuisine by Renee Loux Underkoffler

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